Avocado, Citrus, Jicama, and Persimmon Salad
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BROUGHT TO YOU BY FARMFRESHTOYOU.COM |
Ingredients
- 1 lb jicama
- 2 pink or red grapefruits (2 lbs. total)
- 2 oranges (3/4 lb total)
- 2 firm ripe avocado (1/4 lb total)
- 1 head (3/4 lb) red leaf lettuce, rinsed, and crisped
- 1/2 cup thinly sliced red onion
- Salt
Methods/steps
- Rinse and peel jicama, then cut into 1/8 by 2-inch sticks.
- Cut off and discard peel and white membrane from grapefruits and oranges.
- Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.
- Pit, peel, and thinly slice avocados.
- Line a platter or salad plates with lettuce.
- With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses.
- Arrange fruit, avocados, onion, and jicama on lettuce.
- Spoon about 1/4 cup of dressing over salad.
- Offer remaining dressing and salt to add to taste.
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